The utilization of cheese whey and its components

Kosaric, N.; Asher, Yael

doi:10.1007/bfb0009524

Cited by 23 publications

(24 citation statements)

References 59 publications

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“…The physical and functional properties of whey proteins to be outlined are: solubility, viscosity, cohesion and adhesion, emulsifying properties, water sorption and gel-forming properties [76]. For example, the filmforming ability of whey proteins has been used for the production of protective films and coatings [28,[90][91][92].…”

Section: Whey Proteinsmentioning

confidence: 99%

“…2) and most of the non-food applications proposed for lactose concern direct fermentation of whole whey [64,71,97,163]. Whey is composed of mainly water (about 93%), lactose (4.9 to 5.1%), soluble proteins (0.9 to 1%), ash (0.5 to 0.7%), fat (0.1 to 0.3%) and lactic acid (0 to 0.2%) [76]. To make 1 kg of cheese, approximately 9 kg of whey is generated [55,77] and world cheese production generates more than 145 × 10 6 t of liquid whey per year, of which 6 × 10 6 t is lactose.…”

Section: Fermented Productsmentioning

confidence: 99%

“…A wide range of products, summarised in Table IV, can be obtained from lactose or whey fermentation [48,55,56,64,76,89]. According to Atkinson and Mavituna [8] they are classified into 3 categories: (i) high volume -low value: methane, ethanol, biomass, animal feed, water purification, effluent and waste treatment; (ii) high volume -intermediate value:…”

Section: Fermented Productsmentioning

confidence: 99%

“…For most of the processes, lactose hydrolysis involves an increase in the process costs. Hydrolysis of the β-glycosidic bond into glucose and galactose can be performed with either enzymes such as β-D-galactosidase (lactase) or acid catalysis [55,64,76,97]. Hydrolysis processes developed from pilot to industrial scale have been reviewed by Axelson and Zacchi [10] with respect to their economic feasibility.…”

Section: Fermented Productsmentioning

confidence: 99%

“…Methane production via cheese whey anaerobic fermentation should thus represent an important source of energy as fuel or to generate electricity: theoretically, 1 kg of lactose yields 0.75 m 3 of biogas containing approximately 50% vol/vol methane [64]. For a deproteinated milk whey the theoretical yield is approximately 20.7 m 3 methane/m 3 (equivalent to 18.6 L of fuel oil) [64,76]. But it is compulsory to overcome some problems specific to anaerobic digestion to reach these theoretical yields: the process may be slow to initiate, a long residence time is required and waste …”

Section: Methane Production By Anaerobic Digestionmentioning

confidence: 99%

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Non-food applications of milk components and dairy co-products: A review

Audic

Chaufer

Daufin

2003

Lait

183

144

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-Milk contains a lot of different components with their own functional properties and some of them, such as casein, have been used in the manufacture of non-food technical products for many years. The present review deals with the non-food applications of (i) the major individual components of milk: proteins (casein; soluble proteins); lactose; milk fat and (ii) whey, a co-product of cheese and casein manufacture. New applications of milk proteins on a laboratory scale are focused on the manufacture of protein-based films and biomaterials. Also, fermentation of lactose and whey provides low molecular weight compounds and exopolysaccharides. These promising routes for giving added value to dairy co-products and effluents should be applied to achieving a great reduction in dairy industry wastes.Non-food application / casein / lactose / whey / whey protein / milk fat / fermentation Résumé -Applications non-alimentaires des constituants du lait et des coproduits de l'industrie laitière : revue. Le lait est composé de différents constituants présentant chacun des propriétés fonctionnelles caractéristiques et ayant été valorisés dans le domaine non-alimentaire depuis de nombreuses années. L'objectif de cet article est de passer en revue ces applications nonalimentaires pour (i) les constituants individuels majoritaires du lait pris séparément à savoir : protéines (caséines ; protéines solubles), lactose, matière grasse ; et (ii) le lactosérum, co-produit de la transformation du lait en fromage ou en caséine. La fabrication de films et de biomatériaux à base de protéines apparaît comme l'une des applications les plus récentes et les plus attractives. D'autre part, la fermentation du lactose et/ou du lactosérum permet d'obtenir une grande variété de composés de faible masse molaire ainsi que des exopolysaccharides eux-mêmes valorisables. La variété des applications non-alimentaires répertoriées permet d'envisager différentes voies de valorisation pour les co-produits et les effluents de l'industrie laitière dans l'objectif de réduire au maximum les rejets.

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Section: Whey Proteinsmentioning

confidence: 99%

Section: Fermented Productsmentioning

confidence: 99%

Section: Fermented Productsmentioning

confidence: 99%

Section: Fermented Productsmentioning

confidence: 99%

Section: Methane Production By Anaerobic Digestionmentioning

confidence: 99%

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Non-food applications of milk components and dairy co-products: A review

Audic

Chaufer

Daufin

2003

Lait

183

144

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Agriculture wastes. A source of bulk products?

Schügerl

1994

Chem Eng & Technol

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Biotechnological production processes for low-molecular bulk chemicals can only compete with their petrochemical counterparts on using inexpensive raw materials, e.g., agricultural by-products or wastes, otherwise requiring disposal. The upgrading of by-products/wastes of potato starch production and the use of potato protein liquor and potato pulp for the production of bulk chemicals were investigated. It transpired that the economy of these processes depends on the waste disposal costs of the upgrading processes. In addition, it is shown that specialty chemicals can be produced economically from wastes. However, since they are produced in a large quantities, the upgraded product cannot be put on the market without ruining existing prices.

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The biotechnological potential of whey

Ryan

Walsh

2016

Rev Environ Sci Biotechnol

141

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1Whey is a highly polluting by-product of cheese and casein powder manufacturing with 2 worldwide production of whey is estimated at around 190×10 6 ton/year and growing. Historically 3 whey was considered a burdensome, environmentally damaging by-product. In the last decades 4 however, much research has gone into finding viable alternatives for whey rather than just 5 disposing of it. Multiple biotechnological avenues have been explored and in some cases 6 exploited to turn this waste product into a valuable commodity. Avenues explored include 7 traditional uses of whey as both an animal and human food to the more advanced uses such as 8 the use of whey protein as health promoters and the potential of whey to be used as a feed stock 9to manufacture a whole range of useful substances e.g. ethanol. 10

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The utilization of cheese whey and its components

Cited by 23 publications

References 59 publications

Non-food applications of milk components and dairy co-products: A review

Non-food applications of milk components and dairy co-products: A review

Agriculture wastes. A source of bulk products?

The biotechnological potential of whey

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